Red velvet smoothie bowl
Blend together on the highest setting: one banana, a generous handful of raspberries, one tablespoon unsweetened cocoa or cacao powder, one generous tablespoon live natural organic full fat yogurt, one cup unsweetened almond milk and one tablespoon coconut oil.
Pour into a bowl and decorate with extra raspberries, and a handful of coconut chips. Other toppings could be any type of nuts or seeds, cacao nibs (that are pure chocolate and can be found at most health food stores). Be creative!
Bacon and eggs
Two organic poached eggs, two rashers grilled bacon (if you can, use organic and pasture raised) and four-five sliced button mushrooms fried in one tablespoon butter
Granola and yogurt
Line a baking tray with parchment paper. In a large bowl mix together two cups of rolled oats and two cups mixed nuts of your choice (almonds and hazelnuts are a nice combination). Add two tablespoons of raw honey and one tablespoon of melted coconut oil (or organic butter) and stir to coat thoroughly. Place in the oven at 200c for 20-30 mins until lightly browned. Remove and allow to fully cool before storing in an airtight jar. This will keep for one month and should yield eight servings in total. Serve with three tablespoons live natural yogurt or sheep yogurt (or for a non-dairy alternative, try coconut yogurt) and a handful of blueberries.
Chicken Caesar salad
Create your own healthy Caesar dressing by blending together on high speed half a cup cashews, two tablespoons pine nuts, half a teaspoon mustard powder, one garlic clove peeled, the juice of half a lemon, one tablespoon capers, generous pinch mineral salt and three-quarters of a cup of filtered water. You will have extra but you can use to drizzle over cooked veggies as a delicious dressing, or in salad jars similar to the one below.
For this chicken Caesar salad, place an organic free range chicken breast on a griddle pan and cook on high for approximately eight minutes, flip over and cook for a further eight minutes. Remove and let rest for five minutes. Prepare your salad by placing a couple of generous handfuls of shredded romaine lettuce in a large bowl. Slice your chicken into strips and add to the bowl. Add two-three tablespoons of the dressing and mix all the ingredients thoroughly. Transfer to a plate and add two tablespoons shaved Parmesan.
Green eggs and ham
Mexican salad jar: Whisk together two tablespoons extra virgin olive oil, the juice of half a fresh lime, one teaspoon smoked paprika, pinch of mild chilli powder, sea salt and black pepper and pour into the jar - one deseeded red pepper roasted, one quarter of a cup of cooked sweetcorn, one quarter of a cup of chopped tomatoes, half an avocado sliced, 40g crumbled hard cheese like cheddar or manchego and a generous handful rocket leaves, two tablespoons chopped chives, two tablespoons chopped fresh parsley.
Grilled salmon with green beans and almonds
Grill the salmon under a medium heat for 10-12 minutes. While this is cooking lightly, steam one cup of green beans, transfer to a bowl and add a tablespoon of butter, pinch of black pepper and mineral rich salt and two tablespoons flaked almonds and mix thoroughly to combine. Serve alongside the salmon
Goat cheese and pesto butternut squash stacks
Cut a butternut squash from the thinner end horizontally so you get round stacks. Place on a baking tray lined with parchment paper in the oven at 200c and bake for 25-30mins until browned. Remove from the oven and then prep your stacks, starting with one butternut squash slice add a layer of one teaspoon pesto and a half inch slice of goat's cheese, add another butternut slice and repeat with another layer of pesto and cheese. Create a second stack in the same way. Serve with a rocket salad dressed with a tablespoon olive oil, pine nuts and a pinch of mineral rich salt.
Cod with fennel, tomatoes and dill
Preheat oven to 180°c. Wrap the cod in parchment paper with two slices of fresh lemon on top and bake in the oven for 20 minutes. While the cod is cooking, trim a small fennel bulb and cut into lengthways slices.Steam for 10 minutes. Wash and cut four-five cherry tomatoes into halves, chop a handful of fresh dill and finely peel and crush/finely slice one clove garlic. In a small saucepan, add a tablespoon of organic butter and lightly heat through the tomatoes until softer adding in the garlic towards the end of cooking. Take off the heat and stir through the steamed fennel and the chopped dill. Divide onto the plate and add the cod on the top. Dress with one tablespoon olive oil and season with mineral rich salt and black pepper to taste.
Snacks \(only if you need them \- and try to stick to a max of one per day\)
Two 'jaffa' oat cakes with unsweetened nut butter (try almond or cashew) and lay segments of tangerine on top.
One small banana sliced in half with half tablespoon unsweetened peanut butter spread on each half.